4 fresh artichokes, cooked, but still firm
1/2 kg of ground meat
3/4 cup of finely chopped onion
2 soup spoons of olive oil
1/2 cup of fresh parsley or morning glories
1/4 cup of chopped fresh thyme
2 beaten eggs
1/4 teaspoon of nutmeg
salt and black pepper to taste
For the sauce
1/4 cup of white wine
1 soup spoon of finely chopped onion
3/4 cup of mayonnaise
2 soup spoons of chopped fresh parsley
1 soup spoon of lemon juice
4 fresh artichokes, cooked, but still firm
1/2 kg of ground meat
3/4 cup of finely chopped onion
2 soup spoons of olive oil
1/2 cup of fresh parsley or morning glories
1/4 cup of chopped fresh thyme
2 beaten eggs
1/4 teaspoon of nutmeg
salt and black pepper to taste
For the sauce
1/4 cup of white wine
1 soup spoon of finely chopped onion
3/4 cup of mayonnaise
2 soup spoons of chopped fresh parsley
1 soup spoon of lemon juice
Wash the artichokes, cut off the stems and remove the choke, then cook in water with salt for about 25 to 30 minutes, until the leaves can be easily removed
Drain the artichokes from top to bottom, and cut off one-third of each at the top
Remove the central leaves and fibrous parts
Brown the ground meat and onion in hot oil, drain and add breadcrumbs, parsley, eggs, nutmeg, salt, and pepper, stirring well
Gently separate the artichoke leaves and fill the centers with the meat mixture
Arrange the artichokes on a baking sheet, leaving about 2.5 cm of water, then bake in a moderate oven (170°C) for about 35 minutes
While this is cooking, mix the wine with finely chopped onion, let it rest for 10 minutes, then add mayonnaise, parsley, and lemon juice, stirring well
Heat over low heat until warm, but do not let boil
Serve the artichokes with this sauce
Serves 4.
